Tomato Basil Parmesan Soup {Crock Pot}

This is one of my new favorite soup recipes! It’s delicious and comforting as soup should be. There is so much flavor. Every time I make this I can’t believe how good it is! I love that this recipe doesn’t use heavy cream. To make it thick and creamy, 30 minutes before it’s ready you made a roux on the stove-top.

This soup is packed full of vegetables, tomatoes, celery, onions and carrots. And let’s not forget the star of the soup, the Parmesan Cheese. It takes this soups flavor up a notch. It’s amazing! We love to eat this with grilled cheese sandwiches cut up into sticks. It’s a family favorite. Enjoy!

About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups of soup and stir until smooth.

Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half-and-half, salt and pepper. Add additional basil and oregano if needed.